Zesty Peruvian Chicken Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 cup quinoa
• 2 lime, zested and juiced
• 1 orange, zested and juiced
• 2 bell peppers, diced
• 1 small red onion, diced
• 1 avocado, mashed
• 1/2 cup plain Greek yogurt
• 1/4 cup cilantro, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine quinoa, orange juice, lime juice, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is tender.